Friday, August 26, 2016

apple crumble tart


  • Servings: 1
  • 1/2 (17.5 ounce) package frozen puff pastry, thawed
  • 1 tablespoon butter, melted
  • 3 apple - peeled, cored, and chopped
  • 3/8 cup all-purpose flour
  • 3/8 cup chopped blanched almonds
  • 1/2 cup white sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons butter, chilled
  • 1/4 teaspoon vanilla extract
  • 3 egg yolks
  • 3 tablespoons white sugar
  • 1/3 cup dry


  • in a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. add chilled butter and vanilla extract. cut together with a pastry blender until small crumbs form.
  • unfold pastry and cut into a 10 inch circle. place on a large, ungreased baking sheet. brush with melted butter or margarine. arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
  • bake at 350 degrees f (175 degrees c) for 30 minutes, or until golden brown.
  • place egg yolks and 3 tablespoons sugar in the top of a double boiler over simmering water. beat mixture constantly with a portable electric mixer. when foamy, add the ; continue to beat until the mixture begins to thicken. do not overcook, or the mixture will curdle. remove from heat. serve warm over the apple crumble.

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